Mocha Toffee Crescents
Submitted by schwanman
Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.
YIELD
1 BatchPREP
20 minCOOK
17 minREADY
40 minThese are upscale buttery shortbread cookies dressed up with three layers of flavor: dissolved espresso powder in the dough, English toffee chips folded in, and an optional dark chocolate dip on each end. Shaped into crescents they look like little chocolate-tipped moons on a cookie tray.
Dissolving the espresso powder in water before adding to the butter is the trick that distributes the coffee flavor evenly through the dough. Adding the powder dry leaves grainy bits and uneven flavor pockets.
Use powdered sugar, not granulated. The fine crystals dissolve completely into the butter and give shortbread its signature melt-in-the-mouth texture. Granulated sugar leaves a slight crunch that’s wrong for this style of cookie.
The low oven at 325°F (165°C) is intentional. Shortbread should set without browning. A browned shortbread is overbaked and turns dry. Pull them as soon as the dough looks set but still pale.
Let the cookies rest 1 minute on the sheet before moving. Hot from the oven they’re fragile. A minute lets them firm up enough to transfer without breaking. They’ll continue firming as they cool on the rack.
The chocolate dip at the end requires room-temperature cooled cookies. Dipping warm cookies melts the cookie surface and ruins the clean line where chocolate meets shortbread.
Pro Tips
- Use real European butter if you can find it. Higher fat content equals richer shortbread.
- Chill the shaped crescents for 15 minutes before baking. Cold dough holds its shape better in the oven.
- For the chocolate dip, add the optional shortening to the chocolate chips. It thins the chocolate to a smooth coating consistency.
- Store finished cookies in an airtight tin with parchment between layers. They keep up to 2 weeks.
Variations
- Roll the warm cookies in cinnamon sugar instead of dipping in chocolate for a different finish.
- Add 2 tablespoons of mini chocolate chips along with the toffee for double the texture.
- Substitute white chocolate for semisweet in the dip for a cappuccino-cookie look.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
In a small bowl, dissolve the instant espresso granules in water.
In a large mixer bowl, combine the coffee mixture, powdered sugar and butter.
Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until creamy.
Reduce the speed to low; add the flour and salt.
Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
By hand, stir in the toffee chips.
Shape heaping teaspoonfuls of dough into crescents, logs or 1-inch balls.
Place 1 inch apart on cookie sheets.
Bake for 13 to 17 minutes, or until set but not brown.
Let stand for 1 minutes; remove from cookie sheets.
If desired, roll the warm cookies in powdered sugar, or melt the chocolate chips and shortening together; dip the ends of the cooled cookies in the melted chocolate.1
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